CARRE D'AGNEAU A L'ESTRAGON (RACK OF LAMB WITH TARRAGON)
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Each rack of lamb is coated with a fairly heavy covering of fat. This is easily removed with the fingers and a knife. Pull off all the fat from the meaty part of the racks. Using a sharp knife, cut away the fat from the top of the ribs, cutting close to the bone. Using a cleaver, hack the bones in two, leaving about two inches of bones extending from the meat part. Reserve these bones. Hack off the chine bone. Discard the chine bones. This may all be done by the butcher when you purchase the racks. Sprinkle the racks with salt and pepper to taste.
- Select a heavy skillet large enough to hold the racks and hacked-off bones in one layer. Heat the oil in the skillet and add the racks top side down. Cook, turning occasionally to brown all sides, for about 13 minutes. Transfer the pieces to a serving platter to keep warm.
- Pour off the fat from the skillet and add two tablespoons of the butter. Add the onion and cook, stirring, until wilted. Add the wine and cook down almost completely. Add the tarragon, tomato paste and stir. Add the broth. Cook down quickly to about half a cup. Swirl in the remaining butter. Cut the rack between the ribs and serve with the sauce poured over them.
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Raja Usman Liaqat
[email protected]0/10 would not recommend
Hombakazi Wakaba
[email protected]Worst recipe ever!
Pranto Das
[email protected]This recipe was a disaster. The lamb was raw in the middle and the sauce was curdled. I would not recommend this recipe to anyone.
Ibrar Raja
[email protected]I was disappointed with this recipe. The lamb was tough and the sauce was bland. I would not make this recipe again.
Sadam Hussian
[email protected]This recipe was a bit too complicated for me. I ended up burning the lamb. I would not recommend this recipe to beginner cooks.
Isaiah Turley
[email protected]The lamb was a bit overcooked for my taste, but the sauce was delicious. I would try this recipe again, but I would cook the lamb for a shorter amount of time.
Mst Fatema
[email protected]This recipe was easy to follow and the lamb turned out great. The sauce was a bit too strong for my taste, but overall I enjoyed this dish.
Just a normal alien
[email protected]I've made this recipe several times and it's always a hit. The lamb is always cooked perfectly and the sauce is delicious. I highly recommend this recipe.
Hseen Hhh
[email protected]This was a great recipe! The lamb was cooked perfectly and the sauce was delicious. I served it with roasted vegetables and it was a hit with my family.
Msmarjina Akter
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of lamb, but I was pleasantly surprised. The lamb was cooked perfectly and the sauce was delicious. I would definitely make this again.
Tristan Atkinson
[email protected]This dish was a bit more challenging to make than I expected, but it was worth the effort. The lamb was cooked perfectly and the sauce was delicious. I would definitely make this again for a special occasion.
Mdarryan Khan
[email protected]I love the combination of lamb and tarragon. This recipe is a great way to showcase both flavors. The lamb was juicy and tender, and the sauce was flavorful and aromatic.
Mark Oellrich
[email protected]This was an impressive dish that was surprisingly easy to make. The lamb was cooked perfectly and the tarragon sauce was delicious. I served it with roasted potatoes and asparagus and it was a hit with my guests.